Stone grills and/or table grill

Go to all recipes for: Gourmet and fondue, Herb butters, Salad 

Ingredients:

veal tenderloin, steak, fricandeau, pork liver, fillet tenderloin, chicken breast, turkey fillets, large shrimps, salmon, sole, ground beef etc.

As well as:

mushrooms, pieces bell pepper, pieces onion, spring onion, shiitake, pineapple, banana etc.

Preparation:

© Janneke's Recipe pages - fondue and gourmet recipes

Prepare per person 200-250 gr meat.

Take a look at the recipe-index for recipes how to prepare meat and side dishes: all (non-breaded) recipes where it's mentioned can be cooked on the stone or table grill.

Cut the left indicated ingredients thin (± 0.5 cm) and in pieces of approximately 3 x 4 cm. Arrange on a plate (or several plates when grilling with 4+ persons).

Keep chicken separate. Place herbs, spices and salt on the table.

Side dish: French bread, marinated bell pepper, onion, tomatoes, salad, spring onion, shallots, pineapple, banana, mushroom etc.

Sauces: for example garlic sauce, cocktail sauce, tzatziki, herb butters.